Curtis Stones Honey Glazed Carrots Food

HONEY-GLAZED CARROTS

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

CURTIS STONE'S HONEY-GLAZED CARROTS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
• Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
• Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.

HONEY GLAZED CARROTS

Steps:

• Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
• In the meantime, combine honey, water and brown sugar in a saucepan.
• Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
• Drain carrots, add butter, mix until melted.
• Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

HONEY GLAZED CARROTS

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

ROASTED CARROTS WITH HONEY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
• Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
• Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
• Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.